Moroccan Rfissa Recipe

Authentic Moroccan Rfissa Recipe

Introduction

Rfissa is a traditional Moroccan dish made with slow-cooked chicken, lentils, and a fragrant blend of spices, served over shredded msemen (Moroccan flatbread) or trid (thin crepes). This dish is deeply flavorful, infused with fenugreek, saffron, and Ras el Hanout, and is often served during family gatherings, postpartum recovery, and special occasions.

Ingredients

For the Chicken Stew:

• 1 whole chicken, cut into pieces
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon Ras el Hanout (Moroccan spice blend)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads, soaked in warm water
• 1 tablespoon fenugreek seeds, soaked overnight
• 1 cup green or brown lentils, rinsed
• 3 cups water or broth
• 1/2 cup fresh cilantro and parsley, finely chopped

For the Bread Base:

• 6 large msemen (Moroccan flatbreads) or trid (thin crepes), shredded into pieces
• 2 tablespoons butter, melted

Instructions

Step 1: Prepare the Chicken Stew

1. In a large pot, heat olive oil over medium heat. Add the chicken pieces and sear until lightly golden.
2. Add onions, garlic, and all spices (ginger, turmeric, black pepper, salt, Ras el Hanout, cinnamon, and saffron water). Stir well.
3. Pour in water or broth, cover, and let simmer for 30 minutes.
4. Add the soaked fenugreek seeds and lentils, then cook for another 30 minutes, until the chicken is tender.
5. Stir in the chopped parsley and cilantro. Adjust seasoning if needed.

Step 2: Prepare the Bread Base

1. While the chicken is cooking, shred the msemen or trid into bite-sized pieces.
2. In a large serving dish, spread the shredded bread and drizzle with melted butter for extra richness.

Step 3: Assemble and Serve

1. Once the stew is ready, place the chicken on top of the shredded bread.
2. Pour the lentil and spice-infused broth over the dish, allowing the bread to soak up the flavors.
3. Garnish with additional fresh herbs and serve warm.

Serving & Tips

• Traditionally eaten family-style, with everyone gathering around a shared plate.
•  Best enjoyed warm, as the bread absorbs the broth and spices.
• Pairs well with Moroccan mint tea for a complete experience.

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